Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Gulab Jamun – Milk Balls in Sugar Syrup

Gulab Jamun is a popular and traditional  North Indian desserts made of milk based dough, which is fried and soaked in sugar syrup.  The fried dough balls soaked in sugar syrup melts in your mouth. It’s such an tasty and yummy dessert.

It’s usually prepared in the festival times. I made this Gulab Jamun for Vinayaka Chathurthi festival. It came out really good and tasty. It’s one of my favorite dessert and I’ve learned this recipe from my mother. Try this recipe and let me know how it came out for you. Feel free to ask any doubts in this recipe.


  • All purpose Flour or maida : 1/4 cup
  • Milk powder : 1 cup
  • Baking soda : a pinch
  • Milk : 1/4 cup (Just make sure it’s enough to make dough)
  • Unsalted Butter : 2 tbsp(room temperature)
  • Cardamom : 6-7 crushed
  • Oil : for frying

Sugar Syrup:

  • Water: 1 cup
  • Sugar : 2 cups
  • Cardamom : 6-7 (crushed)

Method Of Preparation:

Making Sugar Syrup:

  1. In a pan add sugar, water and cardamom (crushed).
  2. Bring the mixture to boil for about 20 minutes in lower heat.
  3. Once the sugar is dissolved and the consistency is perfect remove from heat.

Making Gulab jamun:

  1. In a wide bowl add maida/All purpose flour, baking soda and Milk powder.
  2. Mix it all together and add butter.
  3. Mix it well and finally add the milk little by little till it makes a soft dough. (You don’t have to add the entire 1/4 cup milk, just add enough milk till it comes to soft dough)
  4. Just set aside the dough for few minutes and don’t allow the dough to get dry.
  5. Sprinkle some milk on top of it to make it smooth and soft.
  6. Now knead the dough and make small round balls out of the dough, approximately 18-20.
  7. Heat oil in a frying pan on medium heat. The oil should not be too hot so make sure it’s the right temperature.
  8. Add balls one by one in to the pan, it will sink inside the oil and sit at bottom (then it’s a perfect temperature, if it rises up immediately it’s too hot).
  9. Just turn balls one by one so it gets brown evenly on both side, after 3-4 minutes the balls start rising up.
  10. Jamuns should rise slowly if the oil temperature is right.
  11. Fry until the Gulab jamuns become dark brown.
  12. Remove the Gulab jamuns from heat once it’s done.
  13. Make sure the Gulab jamun is cool before you adding into the sugar syrup.
  14. Once it’s cool place one by one into the sugar syrup. Let the Gulab jamuns sit in the syrup for 30 minutes before serving.
  15. Refrigerate it and serve it with Ice cream on top.


  1. Oh my..Jamuns looks so perfect Shriya..They looks absolutely tempting…

  2. Spongy jamuns looks super delicious and cute..

  3. k im seriously drooling

  4. Your gulab jamuns look lovely!! Happy Vinayak Chaturthi to you!

  5. Perfect n yummy gulab jamuns…

  6. Nice perfect Gulab jamun I love them.

  7. Well who can sat no to these yummy jamuns, it looks really irresistible…

  8. Wow! The jamuns look simply divine….great photography…you can feel the crispness! and I MUST thank you for posting this recipe…’cos I remember my mom making jamuns from scratch when I was a kid, but as we grew older and the jamun mix packets became available in the market, she forgot the recipe, but the readymade mixes just don’t taste the same…thank u so so much for this recipe again!

  9. delicious home made jamuns, nice attempt and they turned out very nice

  10. OMG! Awesome gulabjamuns! I want some now 🙂

  11. my favorite dessert..lovely pictures

  12. my fav sweet, yummy

  13. ahaa what a tempting treat …yummy..drooling here

  14. Wow julab jamun looks so irresistable:)

  15. Thanks everyone for your yummy Comments!!!

  16. first time visiting ur page.wonderful!nicely designed page with mouth watering dishes..just awesome! well done!

  17. thank you for this! I’ve never made them without the mix. I’m sure these will be much better.

  18. I can so imagine how good this is, especially with the cardamom.

  19. These look delicious. Though I should say that best gulab jamuns are made when khoya is used and not milk powder.

    Khoya: Milk boiled down till its pasty like burfi.

  20. what kind of milk powder did you used for these gulab jams?

  21. i want to know the brand name of milk powder,u’ve used.


  1. Happy Vinayaka Chaturthi | Spicy Tasty - [...] special to me so I’ve decided to make kozhukatai (Rice Flour Dumplings) for the first time, Gulab Jamun and…
  2. Gulab Jamun – Milk Balls in Sugar Syrup | Lansing Rocks - [...] Original Post: [...]
  3. Diwali Sweets and Savory Recipes | Spicy Tasty - [...] Gulab Jamun – Milk Balls in Sugar Syrup [...]
  4. Quick and Simple Doodh Peda (Milk Fudge) Recipe | Spicy Tasty - [...]  the most popular North Indian desserts. I love all kind of milk sweets like rasagolla, Rasamalai, Gulab jamun, Basundhi…